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Started By
Message
just got a smoker needs some tips, suggestions, etc
Posted on 4/4/12 at 4:59 pm
Posted on 4/4/12 at 4:59 pm
charbroil vertical gas smoker.
any recipes, wood to use, really anything would be appreciated. never used a smoker before.
tia
any recipes, wood to use, really anything would be appreciated. never used a smoker before.
tia
3
Posted on 4/4/12 at 5:07 pm to timbo247
I love to use pecan
Posted on 4/4/12 at 5:10 pm to timbo247
Stock up on hickory/pecan, some apple juice (for meats), good beer (for you), and get to smoking
This post was edited on 4/4/12 at 5:11 pm
Posted on 4/4/12 at 5:24 pm to Boh
does it have a real therm on it?
if not, get one
if not, get one
Posted on 4/4/12 at 6:13 pm to carnuba
[link=(www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf)]LINK[/link]
This post was edited on 4/4/12 at 6:13 pm
Posted on 4/4/12 at 6:46 pm to timbo247
OK. Do not overload it with the wood. One small piece will do the job. Over smoked meat sucks....
Most cooking temps are from 220 to 240..... Get a stick thermometer. Chicken and pork 150 or better on internal temp. Whole chickens about 2 hrs or better. Chicken pieces are 1 hr and a few...ribs 3 hrs....trial and error will help you the most...
Most cooking temps are from 220 to 240..... Get a stick thermometer. Chicken and pork 150 or better on internal temp. Whole chickens about 2 hrs or better. Chicken pieces are 1 hr and a few...ribs 3 hrs....trial and error will help you the most...
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